Make It

Pour gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.

Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.

Substitute

Size Wise

These individual cookie tarts are a great dessert to serve at a party and will delight your guests.

Substitute

Prepare as directed, using any flavor JELL-O Sugar Free Gelatin or any other JELL-O Flavor Gelatin. Garnish your dessert according to the JELL-O flavor.

Servings

Makes 12 servings.

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size Makes 12 servings.

AMOUNT PER SERVING

Calories

170

Total fat

10g

Saturated fat

6g

Cholesterol

20mg

Sodium

140mg

Carbohydrate

16g

Sugars

12g

Protein

2g

% Daily Value

Vitamin A

6 %DV

Vitamin C

6 %DV

Calcium

0 %DV

Iron

0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 4 out of
5 by
abuckmas from
I have made this recipe several times and have learned a few key things.I have made this recipe several times and have learned a few key things. 1) The cookies may have to be trimmed to fit into the cups of your muffin pan. Check this before you get started. 2) Keep the finished product very cold until ready to serve, as the gelatin mix likes to hold onto the paper muffin cups and can damage the fun rippled side effect. 3) Don't store the cookies for more than a day using the Chips Ahoy cookies. The cookie absorbs moisture from the gelatin and gets soggy very quickly. I have not yet tried this with other cookie types.
Every time I have made this recipe, it was a huge hit with both family and coworkers!

Date published: 2007-02-12

Rated 4 out of
5 by
grannygourmet from
I agree with some of the other reviews in that the cookies are too big for both the paper liners and...I agree with some of the other reviews in that the cookies are too big for both the paper liners and the muffin tin. Other than that, we enjoyed this easy, simple dessert. I think next time I will add the strawberries while the filling is still unset so that they will stay put better. We ate ours a few hours after making them so the cookies remained crisp. It's a fun dessert for the family to make since may of the steps are very simple. I didn't use a blender, but rather my electric mixer and then blended the Cool Whip in with a whisk.

Date published: 2007-03-13

Rated 4 out of
5 by
alicea9 from
My husband is diabetic and this recipe was easy to adapt to his "diet" ( and mine too as a Weight...My husband is diabetic and this recipe was easy to adapt to his "diet" ( and mine too as a Weight Watcher). I had cherry sugar-free Jell-O on hand so I used that and added maraschino cherries on top. I also substituted 1/3 Less Fat Cream Cheese, sugar-free Cool Whip, and sugar-free pecan shortbread cookies. I made this as a special treat for my husband for Valentine's Day..... He loved it! I will definitely make again!

Date published: 2006-02-23

Rated 5 out of
5 by
nonnie89 from
I MADE THIS RECIPE FOR VALENTINES DAY AT WORK EVERYONE LOVED THEM I HAVE A LOT OF DIABETES WHERE I...I MADE THIS RECIPE FOR VALENTINES DAY AT WORK EVERYONE LOVED THEM I HAVE A LOT OF DIABETES WHERE I WORK AND THEY LOVED IT I USED SUGAR FREE PUDDING AND LIGHT COOL WHIP AND LOW CAL,COOKIES. AND YES I WOULD MAKE IT AGAIN.
NONNIE

Date published: 2007-02-15

Rated 2 out of
5 by
kristaschell from
I usually love all of the Kraft recipes, but I definitely did not love this one.I usually love all of the Kraft recipes, but I definitely did not love this one. The taste was okay, but the filling consistency was like silly putty. We put leftovers in the refrigerator, and the next day the cookies turned into mush. Probably won't make again.

Date published: 2006-02-13

Rated 4 out of
5 by
debbiemom23cs from
My family and I really liked this recipe but it was eaten pretty quickly after I made it!My family and I really liked this recipe but it was eaten pretty quickly after I made it! We all agreed that if it wasn't valentine's day that the cookie should be different. We are going to try this with a vanilla wafer next time!

Date published: 2006-02-17

Rated 5 out of
5 by
artiga from
I made this recipe for a baby shower and the mother-to-be is diabetic so I was able to use all sugar...I made this recipe for a baby shower and the mother-to-be is diabetic so I was able to use all sugar free ingredients and it turned out great and the pink color was perfect. I will absolutely make this again.

Date published: 2006-11-17

Rated 4 out of
5 by
kellyfretz from
I used a chocolate graham cracker crust instead of the cookie, so there was no soggy cookie issue.I used a chocolate graham cracker crust instead of the cookie, so there was no soggy cookie issue. I also came across heart shaped foil muffin cups, so they not only tasted good, but they looked very festive.